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INDONESIA
Jurnal Pendidikan Tata Boga dan Teknologi
Published by Universitas Negeri Padang
ISSN : 26855372     EISSN : 26855380     DOI : 10.24036/jptbt
Core Subject : Science, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other
Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed, scientific journal published by Universitas Negeri Padang, The journal aims to communicate the vital issues, latest developments, and thinking on the culinary, education, science and technology behind meal planning, preparation, processing, service for a global consuming public, education and technology in all setting. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management, other foodservice ventures, Culinary innovation, Blurring lines between food technology and culinary arts, Issues and trends related to human nutrition, the collaboration between food science and culinary innovation, techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences, management styles, methods and principles and education in all setting.
Arjuna Subject : Seni dan Humaniora - Seni dan Humaniora (Lain-Lain)
Articles 432 Documents
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Literature Review: Traditional Indonesian Cakes as a Medium of Cultural Diplomacy Febriani Lukitasari; Anistian Nur Azizah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27083

Abstract

Food is widely recognized as a universal medium of communication that transcends linguistic and geographical boundaries. Within this context, culinary diplomacy emerges as an important strategy, where food embodies identity, history, and values. Indonesian traditional cakes (kue tradisional), such as Bika Ambon, Klepon, and Kue Clorot, carry cultural narratives that integrate heritage, symbolism, and local wisdom. Yet, their role in international cultural diplomacy has received limited attention. This study explores the potential of Indonesian traditional cakes as cultural ambassadors that reinforce the nation’s global presence. It addresses three central questions: (1) What symbolic meanings are embedded in traditional cakes? (2) How are these culinary traditions represented in practices of cultural diplomacy such as festivals and intercultural exchanges? (3) What challenges and opportunities arise in positioning them within Indonesia’s soft power framework? Applying a qualitative descriptive approach through literature review, cultural analysis, and case studies of culinary events, the study reveals that traditional cakes provide more than sensory enjoyment; they convey values of togetherness, hospitality, and cultural resilience. As accessible cultural symbols, they foster deeper connections and cross-cultural understanding. The paper concludes that Indonesian traditional cakes hold strong potential as instruments of cultural diplomacy, and their strategic promotion internationally can enhance Indonesia’s cultural image while nurturing intercultural harmony.
Consumer Preference Analysis On Thai Cassava Sauce With Varying Coconut Milk Types Ivy Dian Puspitasari Prabowo; Mashita Rafflesia Mustofa
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.26897

Abstract

This study aimed to analyze consumer preferences for Thai cassava sauce using three types of coconut milk: fresh coconut milk, instant liquid coconut milk, and instant powdered coconut milk. Sensory evaluation was carried out using a 5-point hedonic scale involving 30 untrained panelists. The evaluated sensory attributes included taste, aroma, and appearance. The collected data were analyzed using analysis of variance (ANOVA) with a significance level of α = 0.05 to determine differences in consumer preference among treatments. The results showed that Thai cassava sauce prepared with instant liquid coconut milk obtained the highest average scores for all sensory attributes, including taste (4.60), aroma (4.50), and appearance (4.36). Meanwhile, fresh coconut milk showed moderate acceptance, while instant powdered coconut milk received the lowest scores for most sensory attributes. These findings indicate that the use of instant liquid coconut milk produces Thai cassava sauce with the highest level of consumer acceptance compared to fresh coconut milk and instant powdered coconut milk.
Development Of An E-Module Using The Book Creator Application For Teaching Various Cuts Of Animal-Based Food Ingredients To Phase E Culinary Vocational School Students Saraswati, Yurin; Handajani, Sri; Purwidiani, Niken; Lukitasari, Febri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27175

Abstract

This study aimed to develop an E-module using the Book Creator application on the topic of various cuts of animal-based food ingredients. The study also aimed to determine the feasibility of the material content and media design, and to analyze students' responses to the developed E-module. This research employed the 4D development model proposed by Thiagarajan, which consists of four stages: Define, Design, Development, and Dissemination. This study was limited to the Development stage due to time constraints. Data were collected through expert validation and student response questionnaires. The feasibility of the E-module was evaluated by three material experts and three media experts. The research was conducted with 32 Phase E (Grade X) culinary students at SMK Negeri 3 Kediri, Indonesia. The quantitative data obtained from validation sheets and student response questionnaires were analyzed using descriptive quantitative analysis by calculating the percentage score of each assessment aspect and interpreting the results based on predetermined feasibility criteria. Qualitative data in the form of suggestions and comments from validators were analyzed descriptively to support the quantitative findings. The results showed that: (1) the developed E-module on various cuts of animal-based food ingredients was published in the form of an online link (https://bit.ly/readbookcreator); (2) the material feasibility achieved an average score of 90%, categorized as very feasible, while the media feasibility achieved an average score of 92%, also categorized as very feasible; and (3) students' responses obtained an average score of 83%, categorized as very feasible. In conclusion, the E-module developed using the Book Creator application is highly feasible and suitable for use in the learning process. Further research is needed to examine the effectiveness of this E-module on students' practical learning outcomes in animal-based food carcass cutting techniques.
The Free Nutritious Meal Program In Indonesia: A Systematic Review Of Food And Nutrition Perspectives viozani, Ramadhanti; Yulastri, Asmar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27147

Abstract

This study aims to synthesize scientific evidence on food quality, children's nutritional status, and the sustainability of nutrition interventions in Indonesia using a systematic literature review approach. A total of 11 national and international articles published between 2019 and 2025 were selected based on relevance to child nutrition programs and the availability of empirical data on food quality, determinants of nutritional status, and local food innovations. The data were analyzed thematically to identify key findings and implementation gaps. The results indicate that spatial disparities and socio-economic factors, particularly maternal education, sanitation access, and household purchasing power, are major determinants influencing children's nutritional status. In addition, local resource–based food innovations, such as locally produced therapeutic foods and nutrient-dense local ingredients, show strong potential to improve dietary quality and support the sustainability of nutrition programs. Therefore, the implementation of the Free Nutritious Meal Program should be supported by evidence-based food quality standards, strengthening of local food systems, and adaptive intervention strategies to achieve long-term improvements in children's nutritional status in Indonesia.
Bibliometrik Analysis and Systematic Review of Trends in Dietary Patterns and Nutritional Intervention for Stunting Prevention Indah Muthia Ayuni; Kasmita Kasmita; Anni Faridah
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.27105

Abstract

This study aims to analyze the trends, patterns, and thematic developments of scientific publications related to dietary patterns, stunting prevention, and nutritional interventions using a bibliometric approach with Biblioshiny and VOSviewer, as well as the PRISMA method within the ScienceDirect database. This research employs a Systematic Literature Review (SLR) method, covering publications from 2001 to 2025. Through the stages of identification, screening, eligibility assessment, and inclusion, a total of 32 scientific articles met the final criteria.The results indicate a significant increase in the number of publications in recent years, reflecting growing global attention to stunting prevention through nutritional interventions. Bibliometric analysis reveals that balanced dietary patterns have become a central theme in nutritional intervention strategies, particularly in programs aimed at improving children's nutritional status. The most frequently cited studies highlight the effectiveness of community-based interventions, supplementation of macro- and micronutrients such as Lipid-based Nutrient Supplements (LNS), and the role of policies and global initiatives such as Scaling Up Nutrition (SUN). The research network mapping shows the formation of major thematic clusters focusing on community-based nutrition interventions, evaluation of global nutrition policies, and integrative approaches to stunting prevention.These findings provide comprehensive insights into the direction and key contributions of research in the field of nutrition and serve as a reference for academics and health practitioners in designing evidence-based interventions and policies. Practically, these findings underscore the important role of the culinary field in translating balanced dietary concepts into locally based menu planning through recipe modification, food fortification, and culinary-based nutrition education. Thus, nutritional interventions are not only conceptual but also applicable and contextual within community life.
Poverty And Nutritional Problems: A Global Perspective With Focus On Indonesia- A Bibliometric And Systematic Literature Review Ayuni, Indah Muthia; Kasmita, Kasmita; Yuliana, Yuliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27143

Abstract

Poverty and malnutrition are interrelated global health challenges that require special attention from multiple disciplines. This study employs a Systematic Literature Review (SLR) combined with bibliometric analysis to identify research trends, publication patterns, and future research directions related to poverty and malnutrition. Research data were obtained from the Scopus database using the keywords “poverty OR socioeconomic OR low income AND malnutrition OR nutritional status OR stunting AND Indonesia” up to December 16, 2025, yielding an initial 7.878 documents that were subsequently screened down to 118 articles meeting the inclusion criteria. Bibliometric analysis was conducted using VOSviewer and Bibliometrix to analyze keyword networks, author collaborations, and publication trends, as well as to visualize the scientific landscape of the research field. The results indicate that research on poverty and malnutrition remains a highly significant topic in academic discourse, with an exponential increase in publications since 2019. Indonesia dominates this research field with 102 articles (86.4%), followed by Australia and the United States, each contributing 14 articles. The bibliometric analysis also identified core keywords such as “Indonesia,” “nutritional status,” “stunting,” “malnutrition,” and “poverty,” reflecting a predominant focus on child nutritional status and its socioeconomic determinants. These findings underscore the need for further research in other developing countries and for the design of sustainable, multisectoral interventions to address these interconnected challenges.
The Influence Of Culinary Students Nutrition Knowledge On Fast Food Consumption Seillamita Yesi Ramadani; Rina Rachmawati
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27237

Abstract

This study aims to determine the effect of nutritional knowledge on fast food consumption among students of the Culinary Education Study Program at Universitas Negeri Semarang. The study employed a quantitative approach using a survey method. The research population consisted of 279 students from the 2022, 2023, and 2024 cohorts, with a sample of 164 respondents selected through simple random sampling. Data were collected through questionnaires using a Likert scale. Furthermore, the data were analyzed using simple linear regression with the assistance of SPSS software.The results showed that the students’ level of nutritional knowledge was categorized as fairly good, with an average score of 78.42. Meanwhile, the level of fast food consumption was still relatively high, with an average score of 66.18. The regression analysis produced a regression coefficient of -0.186, indicating a negative relationship between nutritional knowledge and fast food consumption. However, the partial test result showed a significance value of 0.585 (>0.05), indicating that nutritional knowledge did not have a significant effect on fast food consumption among Culinary Education students at UNNES.The findings suggest that students’ consumption behavior is influenced not only by nutritional knowledge but also by other factors, such as lifestyle, practicality, price, ease of access, and social environmental influences. Therefore, improving nutritional knowledge alone is not sufficient to reduce fast food consumption among university students.
Effect Of Cooking Duration Using Merandang Technique On Organoleptic Quality Of Beef Rendang Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Mazaya Azka Ridhauddhin; Raihan Nur Shabrina; Mario Alfrenzo Hartojo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27243

Abstract

Rendang is a traditional Minangkabau dish prepared using the merandang technique, which involves slow-cooking meat with coconut milk and spices over a long period to produce a dry dish with complex sensory characteristics. In the modern era, the lengthy merandang process raises efficiency concerns and may affect sensory quality. This study aimed to analyze the effect of cooking duration on the organoleptic quality of beef rendang and to determine the most preferred cooking duration. This research used a quantitative experimental method with an organoleptic acceptance test involving three cooking duration treatments: 4 hours, 5 hours, and 6 hours. The test was conducted with 50 untrained panelists using several sensory parameters, including color, aroma, initial texture, chewing texture, taste preference, seasoning intensity, and overall acceptance. The data were analyzed using ANOVA with SPSS, followed by a post-hoc test to identify differences among treatments. The results showed that cooking duration significantly affected several organoleptic parameters, namely color, aroma, initial texture, chewing texture, seasoning intensity, and overall acceptance, as indicated by different letter notations at a significance level of p < 0.05. The 5-hour treatment code 291 obtained the highest scores for initial texture 5.26, chewing texture 5.46, and overall acceptance 5.44. Therefore, the 5-hour cooking duration can be recommended as the optimal duration because it produced the highest overall acceptance compared with the 4-hour and 6-hour treatments.
Utilization Of Soybean Hull Flour As A Substitute In White Bread Antonny Alexander Bertrand Wijanto; Jason Lau; Hari Minantyo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27254

Abstract

This study aimed to evaluate the effect of soybean hull flour substitution on the sensory characteristics and fiber content of white bread. The research employed an experimental method using a Completely Randomized Design (CRD) with substitution levels of 0%, 5%, 10%, and 15% using oven and dehydrator drying methods. Organoleptic testing was conducted with 30 untrained panelists and three repetitions to evaluate color, aroma, texture, and taste using a Likert scale. Data were analyzed using ANOVA to determine the effect of substitution and processing methods on sensory characteristics.The results showed that soybean hull flour substitution significantly affected the sensory characteristics of white bread, particularly taste and texture. The best formulation was obtained from the 5% substitution with the oven method (OV1), which achieved the highest level of panelist acceptance. Soybean hull flour substitution also increased dietary fiber content from 0,729% in the control bread to 2,28 % in the substituted bread. Based on SNI 8371:2018 standards and nutritional claim regulations by the National Food Agency, these results indicate that the substituted bread has the potential to be developed as a high-fiber food product. However, higher substitution levels (10%–15%) produced a denser texture and reduced bread volume expansion. This study was limited to organoleptic testing using untrained panelists in a single testing location within a limited community setting. Overall, soybean hull flour has potential as a functional food ingredient in high-fiber white bread products.
Sensory Characteristics Of Madura Black Spice Based On Duck Alfin Maghfiroh; Hari Minantyo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27258

Abstract

This study aims to analyze the manufacturing process, organoleptic quality, and marketing strategy of Madura black spice made from duck with variations in duck liver composition. The method used was an experiment with organoleptic tests on 90 panelists using a Likert scale to assess color, aroma, taste, and texture, and statistical analysis using SPSS. The results showed that the best formulation was treatment B2 (75%), which obtained the highest scores on all parameters with a good level of assessment consistency. ANOVA tests showed significant differences between treatments in all parameters. An effective marketing strategy uses the 5P marketing mix concept with production cost-based pricing, accessible distribution, digital promotion, and attractive and informative packaging. Initial sales showed an increasing trend with stable turnover, and interview results indicated that the product has good acceptance in the market although variant development is needed to reach wider consumer preferences. This study concluded that formulation B2 is worthy of being developed as a superior product with good commercial potential.

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